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Moroccan Chickpea Soup

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READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In 4-5 quart saucepan, heat oil.
  2. Add carrots, garlic, and onion; cook until tender.
  3. Set aside.
  4. Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
  5. Stir pureed mixture into saucepan.
  6. Add remaining ingredients including vegetable stock.
  7. Cover and cook for 5 minutes to heat through.
  8. Top with garnish if desired.
  9. •VARIATIONS: Substitute olive oil for safflower oil.

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